Healthy & Delicious Recipes
Roasted Butternut Squash Soup – Treat Yourself to a Cozy Winter Soup!
Roasted Winter Squash:
- 2 tablespoons coconut oil or ghee (butter can be substituted but isn’t as healthy)
- 2 cups raw winter squash (butternut, hubbard, acorn)
- Celtic or Himalayan Sea Salt and pepper
- 2 tablespoons extra-virgin olive oil
- 1/2 cup diced onion (1/4-inch)
- 1/4 cup diced organic celery (1/4-inch)
- 1/4 cup diced organic carrot (1/4-inch)
- 1 cinnamon stick
- Celtic or Himalayan Sea salt and freshly ground pepper
- 1 (32 ounce) carton Organic chicken broth
- 1/2 teaspoon ground toasted coriander (optional)
- Roasted Winter Squash (above)
- 1/2 cup almond milk or cream, if desired* (optional)
- 2 tablespoons raw, sprouted pumpkin seeds
- 1/2 cup plain Panko crispy bread crumbs, toasted light brown in saute pan over medium heat
- To make roasted winter squash: Heat oven to 375 degrees F. Peel squash, lay lengthwise and cut in 1/2 inch rounds until you get to the bottom half with seeds. Cut this bottom piece in half also width-wise and scoop out the seeds. Hint: If you remove the seeds from the squash but leave the stringy part that comes with the seeds, it will taste sweeter. Place foil on baking sheet with squash pieces on top, then top with coconut oil, salt and pepper. Roast for at least 15 minutes or until medium-brown and soft. Remove from oven and let cool slightly. Puree in food processor, or mash with potato masher or ricer. Measure 1 1/2 cups squash; reserve for soup.
- To make soup: Heat the olive oil in a large saucepan over medium heat until hot. Add the onion, celery, carrot and cinnamon stick; saute until soft but not brown, about 10 minutes. Season with salt and pepper. Add the broth and the coriander; bring to a boil. Simmer for several minutes. Stir in reserved squash until smooth; simmer gently to let the flavors meld, about 10 minutes. Discard the cinnamon stick.
- Puree the soup using an immersion blender or in a blender until smooth. (The soup can be made ahead to this point, cooled, covered, and refrigerated for several days or frozen for about 1 month. It will thicken as it cools and may need thinning with broth or water when reheating.)
- Return the soup to the pan and reheat gently. Add the almond milk. Adjust the seasoning with salt and pepper. Top each serving with pumpkin seeds and toasted bread crumbs.
Zucchini fettuccine: Yummy & Healthy Raw Pasta!
- 2 to 4 firm zucchini
- 2 red peppers
- 2 fresh tomatoes
- 4-8 marinated/bottled sun dried tomatoes
- 1 Tbs chopped onion (optional)
- 1 cup or so of fresh basil
- 1-2 cups of walnuts
- 1 clove garlic, peeled and crushed or diced
- 2 Tbs extra-virgin olive oil Celtic Sea salt & fresh ground pepper, to taste
Zucchini fettuccine: Use a vegetable peeler to create “fettuccine” noodles from 2-4 zucchinis. You could use or discard the skin layer; shave down until you see seeds (and either toss the core or use it in another recipe).
Sauce: 2 tomatoes, 2 red peppers, 4-8 marinated/bottled sun dried tomatoes (to taste), 1 clove garlic, 1 cup or so of fresh basil, oregano to taste, handful of walnuts, splash of olive oil, salt and pepper to taste.
Blend sauce in cuisinart. Toss with “fettuccine” and serve! If you feel like you need more calories in there, add some chick peas.
Curried Chicken Salad (serves 10 – 12)
- 8 boneless, skinless organic chicken breast halves
- 2 cans sliced water chestnuts
- 2 cups chopped organic celery
- 1 can pineapple chunks drained
- 2 cups green organic grapes
- 1 cup raisins or mulberries
- 1 cup mayonnaise
- 1 cup plain fat free organic yogurt
- 1+ tablespoons curry powder
- 2 tablespoons lemon juice
- 1 tablespoon soy sauce or gluten free tamari
- 1 ½ cups sliced blanched almonds, toasted at 350 degrees until golden
Place chicken in lightly salted boiling water. Simmer approximately 20 minutes until cooked but not dry. When cool, cut into ½” chunks.
Add next five ingredients.
Combine mayo, yogurt, lemon juice, curry & soy sauce.
Add to chicken mixture. Toss to coat. Add salt to taste. Refrigerate.
When ready to serve add toasted almonds.
Raw Chocolate Ganache
This tasty chocolate can be served on top of coconut ice cream or with your favorite berries in a fruit parfait.
- 1 cup raw cacao powder
- 1 tablespoon maca powder
- 1/2 cup coconut oil
- 1/2 cup coconut nectar
- 1 teaspoon vanilla extract
- 1/4 teaspoon sea salt
Directions: Blend all ingredients until smooth. That’s it!
*Add a bit of coconut water as needed for thinner consistency if desired